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| Research Progress in the Effect of Processing Technology on Hetercyclic Amine Content in Meat Products and Control Measures |
| WANG Zheng-yong |
| Wuxi Tianpeng Food Co. Ltd., Wuxi 214016, China |
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Abstract Long-term high-temperature treatments can induce the formation of hetercyclic amines and other hazardous substances during the production of meat products. Hetercyclic amines are a class of potent carcinogens and mutagens and long-term consumption of grilled or fired foods can be greatly harmful to the health of consumers due to the presence of hetercyclic amines. In this paper, we briefly discuss factors that influence the formation of hetercyclic amines in processed meat products and propose some effective control measures to inhibit their generation.
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2012, Vol. 26 
